shambo- Maybe this recipe from "Natural Meals In Minutes" by Rita Bingham will work for you, or give you an idea for changes you can make to the original recipe. -Grainlady WHEAT AND SESAME TORTILLAS 2 c. whole wheat flour 3 T. dry milk powder 1/3 c. sesame seeds 2 T. butter or applesauce 1/2 t. salt 2 T. yogurt 1/2 c. lukewarm water Combine dry ingredients. Use hand or electric beaters to cut in butter or applesauce until mixture resembles fine crumbs. [Grainlady note: I love this hint. Since the first time I made these, I now use my electric hand-held beater to cut fat into dry ingredients - it's so easy and so fast compared to cutting fat in with a pastry blender.] Slowly pour in water and yogurt, mixing lightly with a fork. On a floured board, knead dough until smooth and elastic, about 5 minutes. Shape into a ball, cover and let stand for 10-minutes. Divide and shape dough into 8 balls. Cover, removing one ball at a time and roll paper-thin on floured board. Place on heavy, hot, ungreased skillet, over medium-high heat. Blisters should appear right away. Brown on one side and turn. Cook about 30 seconds. Makes eight 9-inch tortillas. [I like to use this recipe for wraps - LOVE the addition of sesame seeds - yum!!!] -------------------------------------- The link below has another favorite recipe and it has variations using cornmeal and all-purpose flour or whole wheat and all-purpose flour, and 2 T. shortening. It's especially easy to mix in a zip-lock storage bag and a great project with children. -Grainlady Here is a link that might be useful: Native American Tortillas In a Bag

Oh, no! Bad sentence on my part. Southern California. We had a wonderful Syrian bakery that made brilliant pita. I still miss them. My heart breaks for what has happened there, but I've never been to Syria. You haven't said why you're eschewing "enriched flour" and don't need to, but white flour products are required by law to use vitamin enriched flour, and even most home baking white flour (bleached or unbleached) is enriched and has a little malted barley flour in it as well, which has a lot of an enzyme that's needed for rising. Unless you have a specific problem with one or more of the vitamins or the barley, the enrichment shouldn't be a problem. Maybe you're just concerned that there's white flour in there. White flour is often added to whole wheat flour to make the rise spongier. Sometimes vital wheat gluten is added to strengthen the gluten (the bran in the whole wheat can weaken or cut it). Wheat gluten can be isolated by hand by washing the wheat and kneading out the starch, and has been done for centuries, so it's not a weird industrial product. Anything that's made with white flour in the U.S. uses enriched flour. There may be some places that mill and sift their own flours that do not, but that's an extremely rare exception. Therefore, I would guarantee that the Lebanese pita are made with enriched flour. The thinner thing is probably a lack of leavening. Even in the Middle East, nowadays, the pita have leavening and are a bit spongy. That's not traditional. :) I haven't seen Kontos, and I'd guess it's an East Coast brand. I don't doubt that it's good! Whole Foods might be a better place to get 100% whole wheat, however, unless you can find a Middle Eastern or halal store where people are into the "new" kind of dietary laws (no white flour, pasture raise livestock, etc.). Maybe try stores near the colleges? College kids tend to be into better eating. Turlock is from California. I know they freeze to ship it to avoid preservatives, so you might find it there, but more likely the Whole Foods have something local. Good luck on your quest.

No I do not believe a corn tortilla ever includes any baking powder. ..A real tortilla is a very very simple product. That is not to say that many fancy mexican places don't make them with extra ingredients but a real Mexican tortilla is a simple 2 ingredient bread. If you want them to puff up in the middle the way they do around the edges, just take a spatula and press the center area after you turn the tortilla..not hard...gently. I learned to make and cook them from Mexican women and most of them use their fingers or a clean dish towel and just gently press down on the tortilla and it will puff. You cook them for a few seconds (10 or 15) on one side until it starts to have a few brown spots,... flip and cook this side for a few seconds...press it very lightly to make sure it is in contact with the griddle...It doesn't take long but they get a definite color change with browned spots and this will make a tortilla puffy.,,,I cook my tortillas on a heavy duty comal but a non stick skillet will work. They may not look as puffy after you take them off the grill but they will be two sided like pita with lots of puffiness...They do need to be nice and thin to start with as well. I think what kfc made might be very tasty but she asked for a corn tortilla recipe and what she made was not a corn tortilla and probably isn't going to be the dreamed of puffy home made tortilla de maize...

TortillaLand are great un-baked product. I've not run across them in a couple years but their website has a store locator...near me a few ShopRites have them but not my usual stop. I do have a local place that makes un-baked for restaurants that i use. Fresh un-baked has a silky surface so no sticking. Shorter shelf life but i freeze them. (if i over-purchase). I use the large flour ones , 12inch, for pizza for a crowd and fantastic. Makes a nice thin crisp crust. The white corn ones that are smaller do make nice baked bowls! Needs some experimenting with your own oven. I wet them under the sink tap briefly, stack about five at a time, rub with just an tsp of oil, (i use avocado but any mild oil will do, then shape in oven proof bowls in lower heat than you would think...about 350 in my gas oven, mid lower rack. Or, wet, rub with tiny bit of oil, stack...then cut into pie wedges...and bake for salsa chips. No need to fry them! -these are old ones headed for the compost/garbage but just for an example. Certain good quality brands and does not have to be expensive...I have found that some crisp up in nice flaky layers for 'dippers'. (they do not stick together once wet and oiled)...mine have sat for an hour before baking. A bit of salt and any seasoning of choice and you have fresh warm baked chips. -i found this method out by accident when on a road trip some cooler ice got into a zip-lock bag of corn tortillas. (DH is not so great at re-zipping and had opened it...looking for something)...if he does get it re-zipped it is a balloon, lol. forgets to push the air out. Not sure about other parts of the country but tortillas are super cheap here and the snack chip isle is loaded with very expensive bags full of air. (DH bought a bag for my fresh salsa recently that was 399 for a bag and they were hard and a bit rancid smelling). (don't get me started on the flavored potato chips...bisquit and gravy flavored?!...oy) ...when i need a tiny bag of chips i want classic basic Lays that actually taste like a potato). Don't ruin your whole stack of corn tortillas, but do try a few and experiment in your own oven...i saved that wet bag and was surprised. : )